Blueberry Recipes: Comfort Food
Find three great blueberry recipes that serve as the ultimate in comfort food.
The best comfort food can turn a bad day around in a heartbeat, and it’s made even better with the addition of blueberries. They are tart, sweet, nutritious, and utterly delicious. If a hard day has you down, try one of these blueberry recipes that are the ultimate in comfort food.
Comfort Food Blueberry Recipes
1 pound pizza dough
- 1-1/2 cups grated mozzarella cheese, divided
- 1/2 cup crumbled gorgonzola cheese
- 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
- 1/4 cup thinly sliced red onion
- 1 cup fresh blueberries
- 1/4 cup thinly sliced fresh basil
- Freshly ground black pepper
- Preheat oven to 450°F.
- Lightly flour a work surface.
- Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
- With a fork, pierce dough in several places.
- Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
- Bake until crust is golden brown, 12 to 14 minutes.
- Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
- Remove from oven; top with basil and pepper.
- 1 tablespoon butter, softened
- 4 slices whole wheat bread
- 1 tablespoon honey
- ½ cup blueberries
- 2 to 3 ozs. white Cheddar cheese or American, sliced thin
- 6 thin slices apple
- Heat oven to 400 °F. Lightly butter one side of each bread slice.
- Place bread on a work surface buttered-side-down. Drizzle honey over two of the slices; top with blueberries.
- Add a slice of cheese, then the apple slices. Top with remaining cheese. Top with remaining two slices of bread, buttered-side–up.
- In a heavy oven proof skillet over medium heat, cook sandwiches until golden brown on the bottom. Turn sandwiches over and transfer skillet to oven.
- Bake about 5 minutes or until golden brown and cheese is melted.
- Remove from oven and enjoy.
Number of servings (yield): 2 sandwiches
- Flour: 1-2⁄3 cups
- Sugar: ½ cup, divided
- Cold butter, cut into ½-inch cubes: 6 tablespoons
- Baking powder: 1-½ tablespoons
- Salt: ¼ teaspoon
- Heavy cream: ¾ cup, divided
- Blueberries: 4 cups
- Nectarines, pitted and diced: 1-½ pounds (6 medium)
- Quick-cooking tapioca: 2 tablespoons
- In the bowl of a food processor, fitted with chopping blade, combine flour, ¼ cup of the sugar, the butter, baking powder and salt
- Pulse until the mixture resembles coarse crumbs
- Set aside 1 tablespoon of the cream
- Add the remaining cream to flour mixture
- Process until dough starts to form a ball, scraping sides of bowl as needed
- Turn the dough out onto a lightly floured surface and gently pat it together
- Divide dough into eight 2-inch balls
- Flatten into rounds
- Wrap and refrigerate at least 20 minutes
- Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca
- Let stand 20 minutes
- Preheat oven to 350°F
- Spread blueberry mixture in a shallow 2-½-quart baking dish
- Arrange dough rounds on top
- Brush rounds with the reserved cream
- Sprinkle with the remaining 1 tablespoon sugar
- Bake until the filling bubbles and the topping has browned, about 50 minutes
- Serve warm with ice cream, if desired
Number of servings (yield): 8
All recipes and photos courtesy of the U.S. Highbush Blueberry Growers Council.